Skirt Steak With Lemon and Chili-Roasted Potatoes

Skirt Steak With Lemon and Chili-Roasted Potatoes
Kana Okada

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Serves 4
preparation
10
minutes
cooking
65
minutes

Ingredients

1 1/2
pounds
new potatoes, halved
3
tablespoons
olive oil
1
teaspoon
chili powder
8
sprigs thyme
Kosher salt and pepper
1 1/2
pounds
skirt steak
1
lemon, quartered

Directions

  1. Heat oven to 425° F. In a roasting pan, toss the potatoes, oil, chili powder, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, stirring once, until golden brown and crisp, 40 to 45 minutes. Transfer to plates.
  2. Heat broiler. Wipe out the roasting pan. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Broil the steak to the desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the potatoes and lemon quarters.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 17 g
  • Sat Fat 8 g
  • Cholesterol 99 mg
  • Sodium 1085 mg
  • Protein 49 g
  • Carbohydrate 30 g
  • Fiber 4 g
  • Sugar 1 g
What does this mean? See Nutrition 101.

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